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Oh, I would love to have the recipe! Shrimp is a household favorite here!!
finely grated zest of 2 lemons (2 tbsp) plus 2 tbsp lemon juice
2 garlic cloves minced
3/4 tsp celery seeds
2 1/2 tsp sweet paprika
1/4 tsp cayenne pepper
1/4 c olive oil
1 1/2 lbs large shrimp, peeled and deveined, tails intact
2 tbsp honey
1 cup sour cream
1/4 c pales green celery leaves, finely chopped
preheat oven to 450. Place 2 rimmed baking sheets in oven to heat. Stir zest, garlic, celery seeds, paprika, cayenne, 2 tsp salt, honey and oil in a bowl. Add shrimp and toss to coat.
Place shrimp in a single layer on pans. Roast without flipping until browned on bottoms and opaque throughout about 5 min.
Make the dip: mix lemon juice, sour cream, celery leaves, and 1/4 tsp salt
Makes 40, serves 8
Thanks so much!!1
There is an error in the above recipe. According to the original recipe on the recipe card in the March 2012 MSL magazine, the correct amount of cayenne pepper is “1/4 teaspoon, or more to taste.”